384. Oysters à la Pompadour.
—Proceed the same as for No. 383, suppressing the parsley, and adding two chopped truffles.
385. Oysters en Brochette au Petit Salé.
—Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon—that is, alternating each oyster with a piece of the bacon—besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maître d’hôtel sauce (No. 177) poured over, and a bunch of parsley-leaves spread on both sides of the dish.